Purim means it’s time for Hamantaschen

By Chef Dalia

Known in Israel as oznei Haman (or, of late, as oznei Sinwar, in reference to infamous Hamas chief Yahya Sinwar), these triangular cookies may well be even more iconic than the Purim holiday itself.

When I moved to the U.S., I was amazed to discover what a disappointing response Purim got from the majority of Jews here. As an Israeli, I definitely felt the cultural difference.

Purim just isn’t a big deal here in the U.S., and for most American Jews, this holiday, which I find so extremely spirited, is filled with childhood memories of Hebrew School Purim parades. Purim isn’t a holiday that they relate to as adults, aside from, maybe, a love of hamantaschen.

Growing up in Israel, Purim was always a big deal. From choosing my costume — I always wanted to be Queen Esther and pretend to be beautiful and powerful — to fussing over mischloach manot (or shalach manos). These little Purim gifts baskets that hold treats and goodies are exchanged in Israeli classrooms. They are shared with neighbors, friends, family and, especially, poor people on Purim. I loved the store-bought type of Oznei Haman (yummy triangle Purim cookies) that they gave us at school, and the fun events that were often staged in our schoolyards with games and activities. It was truly a festive and exciting day.

Purim is about dancing, being drunk from happiness and being yourself, even if you are hidden behind a costume.

Purim in Israel can be kind of extravagant. But for me, it’s all about Oznei Haman, a sweet holiday memory that appears every year. Although my kids grew up learning that the triangular shape of the iconic Purim cookies are called hamantaschen, which symbolize the evil Haman’s hat, in Israel, the desserts are called Oznei Haman (Haman’s Ears). The treats in Israel are made with shortbread dough, sweeter and crisper than what you can find in the stores in the U.S.

The pastries in Israel come stuffed with classics like poppy seed, though surprisingly not jam, which has little traction in Israeli bakeries. Beloved Israeli flavors such as halvah spread and hazelnut nougat are everywhere. And growing in popularity are chocolate spread-filled centers; the soft spread hardens during cooking, ultimately resembling a Hershey’s Kiss hiding within a shortbread surface.

As is the case with sufganiyot on Hanukkah, Oznei Haman have become a big thing to watch for each year. Bakeries intentionally release marketing campaigns to promote a new year’s special flavors, and travelers stop in to try a different kind each day in the month leading up to Purim, which starts March 13 this year.

My mother and grandmother would make them only occasionally because the dough is a little labor-intensive. But in my household, Purim has been the holiday on which I have taken something “traditional” and turned in on its head! Exactly like they do in Israel.

It has become the minhag (custom) in my house to make hamantaschen, but not the kinds you are certainly used to. For my children, no prunes! No poppy seeds! Instead, we have new and modern flavors to please even the youngest palate — peanut butter and jelly, Reese’s peanut butter cup, Skittles … you name it. We invent new yummy fillings each year.

This year, I combined two of my favorite ingredients into delicious Chocolate Oznei Haman filled with halvah. I make batches of dough with my children. Though it takes their fingers a few tries to get things just right, we fold the dough into triangles in the shape of Haman’s funny hat and wait in anticipation as they bake, diving in right away, blowing on their sweet insides so we can savor that first bite.

We make sure to bake enough to give away as presents to family, friends and neighbors. We make bags of mishloach manot, fulfilling the mitzvah of giving gifts to our loved ones.

Enjoy celebrating this Jewish holiday, fulfilling the many mitzvot Purim provides! Purim sameach, everyone.

Hamantaschen

For chocolate dough:

1/2 cup dark chocolate, broken into cubes

1 cup flour

10 tablespoons cold butter, cut into cubes

5 tablespoons powdered sugar

2 tablespoons cocoa powder

1 tablespoon orange zest a pinch of salt

1 egg yolk

1 to 2 tablespoons cold water

(optional, as needed)

To fill: Halvah spread

For decoration:

1/2 cup white chocolate

Preparation:

Chocolate dough: In a food processor, combine dark chocolate and flour, and grind together until all the chocolate has been ground and chocolate flour is obtained.

Add butter, powdered sugar, cocoa, zest and salt. Process until the mixture is crumbly.

Add the egg yolk and water gradually and only enough for dough to form (try to use as little water as possible). Form the dough into a ball, cover in cling wrap and refrigerate for an hour or two.

Heat the oven to 350 degrees. Line a baking tray with parchment paper.

Roll the dough onto a floured surface until it is approximately 1/4” thick, then cut into circles.

Take a teaspoon of halvah spread and place it in the center of the dough.

Fold the dough on three sides to the center to form a triangle, then lightly pinch them together.

Place on the prepared baking tray and bake for 15-20 minutes until golden.

Allow to cool completely to room temperature.

Decoration

Place the white chocolate cubes in a microwave-safe bowl and melt in the microwave for 30 seconds or until melted.

Transfer the melted chocolate to a small drizzle bag and drizzle thin stripes over the Oznei Haman.

Cool the decorated Oznei Haman for about 10 minutes in the freezer to stabilize the chocolate.

Chef's tips

Instead of halvah spread, you can use any other spread you like.

Instead of white chocolate, you can decorate the Oznei Haman with melted milk chocolate or bitter chocolate.

Keep the Oznei Haman in an airtight container for up to a week.